Galbi

Galbi , kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as karubi). Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. An alternative cut, "LA galbi", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by Korean immigrants in Los Angeles to accommodate the thinner rib-eye cut preferred by American butchers. The variation, which enables the marinade to penetrate the meat faster, has since made its way back to South Korea. Non-marinated galbi is called saeng-galbi (생갈비; "fresh ribs"); marinated galbi is referred to as yangnyeom-galbi (양념갈비; "seasoned ribs"). Pork galbi is usually served marinated, but non-marinated dwaeji-saeng-galbi (돼지생갈비; "fresh pork ribs"), made of Jeju Black pig, is popular in Jeju Island. As pork ribs are smaller, marinated dwaeji-galbi often consists of pork ribs mixed with shoulder meats.

Source: Wikipedia